>From: aqn@panix.com
>Subject: Re: Blue Cheese Walnut Bread
>Date: Mon, 8 Oct 2012 09:50:17 -0400 (EDT)
>
>And a sprinkle of flour when cube'ing the blue cheese (or any
>sticky/gooey ingredients) helps to separate the cubes.
To help keep dried from turning into paste and nuts from turning into
butter when chopping them in the food processor, add some of the
flour or sugar to them before turning on the processor--depending on
how fine you want to chop them, you may need anything from a
tablespoon to a quarter cup per cup of dried fruit or nuts.
I use this all the time for things like raisins for oatmeal cookies
means no more large burnt raisins on the outside of the cookie, (and
raisin-phobes won't even notice they're there), or to add dried
apricots to a fruity breakfast roll when I want them to disappear
into the bread but not to change the texture like a puree would.
--diane in los angeles
http://debunix.net/recipes